| 摘要 |
<P>PROBLEM TO BE SOLVED: To improve workability, to promote quick fermentation, and to improve flavor and taste by managing and controlling microorganisms although two-step fermented tea is produced in the course of nature. <P>SOLUTION: The lactobacillus which grows well in tea leaves is used for the fermentation of a second step. Further, it is preferable to use the lactobacillus not generating gas. The preliminarily proliferated lactobacillus is used as the seed bacteria during two-step fermentation. The quick proliferation of the lactobacillus can be carried out by blocking the cultivated matter from air by sealing the same with water, the proliferation of miscellaneous bacteria is not generated, stable production without the expansion of the row material is made possible. As a result tasty product with good flavor and without miscellaneous tastes is produced. <P>COPYRIGHT: (C)2012,JPO&INPIT |
